James grew up on an Ozarks farm where tools like axes and picks were still used in the daily routine and the blades of stockman's pocketknives served their original functions. Receiving his first pocketknife at age four he got it open by himself nearly a year later and spent his formative years wandering the woods with a succession of ever larger knives, a book of matches and a rifle.
A veteran of Vietnam, James also served in Alaska during a stint in the Army, receiving his first intensive culinary training by setting a record for extra KP at Ft. Richardson.
Settling in the Pacific Northwest after his discharge, James crewed on sailing yachts in local races, backpacked hundreds of miles of mountain trails in search of good trout fishing, and occasionally attended college.
His first serious job as a civilian resulted from answering a Seattle Post Intelligencer want ad requesting someone who could lift 120 pounds repeatedly and wasn't afraid of fire. James apprenticed to John Frazier -- the most knowledgeable traditional foundryman in North America at that time -- for the next six years.
Returning to the Ozarks James made his living by growing ginseng on a hand-terraced wooded hillside and selling handmade wood turnery, furniture, sculpture and architectural carvings. James harvested trees from his own land, processing logs into posts and beams and turnery billets with saws, axes, froes and planes. Since many tools he needed were no longer available, James built his own forge from a barbeque grill, a vacuum cleaner and a 55 gallon steel drum, found a chunk of railroad track for his first anvil, and taught himself blacksmithing -- creating his own knives and tools from scrap steel and sweat.
Changing economic pressures eventually forced James back to the restaurant industry in Branson, Missouri, and later to even more success as a maintenance engineer for one of Branson's largest condominium resorts. Finally escaping to Indiana, James now makes his living telling true stories as a freelance writer.
Henckels International Classic Forged Steak Knives | Plain Edge 4 Piece Set
1 min read
If you’re looking for a well made set of four lightweight and slender steak knives, the J.A. Henckels International Classic Steak Knife Set is a good match. Forged blades and bolsters and full tang slab handles match the look of other knives in the Henckels Classic series, but without the bulk and weight many expect of steak knives.
The slim blades of these knives are thin enough to flex while cutting, and handles have the heft of table knives. That could be a plus, unless you’re shopping for bulky restaurant style steak knives with Texas style grips. This set is more refined, but still works well. The plain edge high carbon stainless steel blades will hold a razor edge and can be quickly honed with a sharpening steel before service. Since these knives should cut by edge instead of by force, regular sharpening is advised. If you’re hoping to find a steak knife set which requires no extra maintenance, consider heavier knives with serrated edges.
Stainless steel for table service resists corrosion but doesn’t hold an edge well. The steak knives in this set are forged from high carbon stain free steel, which does hold a good cutting edge but could be marred by machine washing. Henckels advises hand washing and drying — storing in a hardwood knife block allows best care of the blades. Many people don’t consider steak knives worthy of extra attention and toss them in a drawer with the cheap spatulas and kitchen tools. To appreciate the good points of this set, more than minimal care will be necessary.
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James grew up on an Ozarks farm where tools like axes and picks were still used in the daily routine and the blades of stockman's pocketknives served their original functions. Receiving his first pocketknife at age four he got it open by himself nearly a year later and spent his formative years wandering the woods with a succession of ever larger knives, a book of matches and a rifle.
A veteran of Vietnam, James also served in Alaska during a stint in the Army, receiving his first intensive culinary training by setting a record for extra KP at Ft. Richardson.
Settling in the Pacific Northwest after his discharge, James crewed on sailing yachts in local races, backpacked hundreds of miles of mountain trails in search of good trout fishing, and occasionally attended college.
His first serious job as a civilian resulted from answering a Seattle Post Intelligencer want ad requesting someone who could lift 120 pounds repeatedly and wasn't afraid of fire. James apprenticed to John Frazier -- the most knowledgeable traditional foundryman in North America at that time -- for the next six years.
Returning to the Ozarks James made his living by growing ginseng on a hand-terraced wooded hillside and selling handmade wood turnery, furniture, sculpture and architectural carvings. James harvested trees from his own land, processing logs into posts and beams and turnery billets with saws, axes, froes and planes. Since many tools he needed were no longer available, James built his own forge from a barbeque grill, a vacuum cleaner and a 55 gallon steel drum, found a chunk of railroad track for his first anvil, and taught himself blacksmithing -- creating his own knives and tools from scrap steel and sweat.
Changing economic pressures eventually forced James back to the restaurant industry in Branson, Missouri, and later to even more success as a maintenance engineer for one of Branson's largest condominium resorts. Finally escaping to Indiana, James now makes his living telling true stories as a freelance writer.
The Diamond Edge Pro knife and scissors sharpener from Smith Abrasives combines electric and manual sharpening systems for quick and accurate refurbishing of knives...
If you’re looking for a well made set of four lightweight and slender steak knives, the J.A. Henckels International Classic Steak Knife Set is a good match. Forged blades and bolsters and full tang slab handles match the look of other knives in the Henckels Classic series, but without the bulk and weight many expect of steak knives.
